2 yellow onions
1 clove garlic
2 medium courgettes (with a few slivers sliced off for garnish)
2 bunches of purslane (leave a few shoots for garnish)
1 tin cannellini beans (400g) - rinsed
1 litre water or vegetable bouillon
1 bay leaf
1 tablespoon fresh thyme
some lemon zest for garnish
Warm your vegetable stock over medium heat. Add onions, cooking until almost transparent. Add garlic, thyme, bay leaf, and courgette, cover and cook about 5 minutes at medium heat, stirring occasionally, until softened but still firm.
dd purslane and beans and simmer gently for 5 minutes.
Remove the bay leaf and blend the soup.
Serve garnished with purslane and courgette tossed in some lemon zest.